Description
A classic German-style potato salad that’s served warm and tossed in a bold, tangy bacon vinaigrette. No mayo required—just tender waxy potatoes, crispy bacon, sautéed onions, and a balanced dressing of apple cider vinegar and mustard. It’s a rustic, hearty side that pairs beautifully with sausages, grilled meats, or roast chicken. Perfect for potlucks, BBQs, or weeknight dinners when you want something comforting but full of flavor.
Ingredients
Scale
- 2 pounds red or Yukon Gold potatoes, unpeeled
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely chopped
- 1/3 cup apple cider vinegar
- 1 tablespoon whole grain or Dijon mustard
- 1 tablespoon sugar
- 1/4 cup chicken broth (optional)
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Scrub and boil the potatoes in salted water until fork-tender. Drain and slice into ¼-inch thick rounds.
- In a skillet, cook bacon until crisp. Remove bacon and reserve about 3 tablespoons of the fat.
- Add onions to the skillet with bacon fat. Sauté until soft and translucent, about 4–5 minutes.
- Stir in vinegar, mustard, sugar, and broth. Let it simmer for 2–3 minutes until slightly thickened.
- Place warm potatoes in a large bowl. Pour the dressing over them and gently toss to coat.
- Fold in crispy bacon. Taste and season with salt and pepper as needed.
- Garnish with fresh parsley and serve warm or at room temperature.
Notes
Red or Yukon Gold potatoes are ideal because they don’t fall apart.
Chicken broth adds body, but you can omit or replace it with vegetable broth.
Serve this alongside bratwurst or grilled meats for a full meal.
For best results, let the salad sit 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop & Boiling
- Cuisine: German
Nutrition
- Serving Size: 1 cup
- Calories: 665